Paleo Short Ribs with Oxtails

Paleo Short Ribs with Oxtail is a Crock Pot recipe to make your lips smack! You may want to double the recipe in anticipation of how good it will be. by Marla Sarris, updated January 29, 2015Posted on February 13, 2013

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, project manager at SPYR and Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

Paleo short ribs are freaking delicious and I’ve loved oxtails since I was little.

I decided to throw them together and with the help of my crockpot and this Paleo short ribs and oxtail dish was born.

Jeff & I decided to take a quick vacation to soak in some much needed vitamin D so I’m currently writing from Miami. This is the first vacation we’ve taken in a long time. I say that because even though we’ve done plenty of traveling, we’ve always worked while we were away. That hasn’t made it easy on Jeff because we usually would pack our day with site seeing and he’d still have to come back and work for a good portion of the evening. All that said, it’s been nice to relax a bit. Dave’s holdin’ down the Spyr fort and after two days on the beach we’re already lookin like lobsters. ;)

Yesterday, during our day on the beach, I plowed through about half of Gary Taubes’ Why We Get Fat and then we came back to the room to get ready for dinner. The plan has been for me to relax from the kitchen as well and Jeff said he had a taste for Paella so I did some research on the TripAdvisor app for Miami. I came across this review for a restaurant a few miles away: “We ended up eating here 3 out of 5 nights we were in Miami. The Paella we had here was better than what we had in our 2 weeks in Spain.” Since we had just spent a little less than two weeks, last April, in Spain and Portugal, this review sparked my interest.

I obviously had really high expectations going in with that kind of a review, plus I make a pretty good paella myself. We weren’t planning on ordering an appetizer, but since we’d intermittent fasted all day and had just walked 3.5 miles to get to the restaurant, we were pretty hungry and thirsty upon arrival, so we ordered the grilled calamari. Aside from the fact we were handed chopsticks to eat the appetizer, the calamari tasted pretty good. The paella came with a side and I chose the avocado salad. When the paella arrived, just based on the look of it I assumed the review was wrong. It was not served in a traditional paella pan, the fish was all mixed in with the rice and I don’t know if I was expecting more shellfish than 2-3 mussels and a couple tiger shrimp but this didn’t look like it was going to surpass the Spanish paella we’d previously tasted. I don’t like to complain about food at restaurants because someone did spend the time to put our meal together, but this definitely did not stand up to the lofty review that sent us here. After eating a fair amount of rice and picking out the remaining baby squid, shrimp and scallops this is how much rice we still had left. Notice, those are Jeff’s big hands on either side of the bowl. Let me reiterate, that was one HUGE bowl of rice!

All Miami stories aside, I could definitely go for this Paleo short rib and oxtails when we get home. If you give this one a try, lemme know what you think via social media or in the comments below.

Directions

Heat the duck fat (or your preferred choice of fat) in a large frying pan over medium heat. Season the short ribs with sea salt, black pepper and garlic powder and brown in the duck fat on all sides. Transfer to the bottom of the crock pot and brown the oxtails on all sides.

Chop the onion, carrot, celery and garlic in large chunks and add to the top of the meat in the crock pot.

Pour in the beef broth and sherry vinegar over the vegetables, add the bay leaf and top everything off with a shake of dried thyme.

Cook everything on high for 6-8 hours. If after 6 hours the meat is tender enough, remove from heat and serve. If the meat isn't falling off the bone yet let it cook longer.

Store leftovers in the refrigerator and serve for breakfast, lunch or dinner.

Enjoy! :)

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Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, project manager at SPYR and Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

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